Cheesecake Nougat: A tart and delicious creamy nougat

Great idea to take advantage of this nougat that remains after the holidays and enjoy a different nougat cake.
This recipe is very simple, almost adding ingredients by beating them order and baked with it, double pleasure on one hand is very very good and the other is extremely easy to prepare.

We made some almond candies for decoration then we left to serve, candy color is perfect to a nougat cake and so give the crunch which is always fun in a dessert.

We are very pleased with the success of this cake so I hope you succeed in your houses like ours. Can we go for it?

Delicious Cheesecake Nougat recipe is very simple, almost adding ingredients by beating them order and baked with it, double pleasure on one hand is very very good and the other is extremely easy to prepare.

Cheesecake Nougat
with crunchy caramel

For the base:
200 grams of crackers.
50 grams of butter.
For the filling:
300 grams of cream cheese.
3 eggs
130 grams of sugar.
1 plain yogurt.
100 mililistros milk.
200 grams of nougat jijona (and a couple of tablespoons of sugar).
Almond for candy:
70 grams of almonds.
Water and sugar.

Homemade recipe step by step:

We start with the base:

  • Chop cookies.
  • We add butter and mix well.
  • Spread with butter mold used
  • We put in the cookie and crush well by spreading (it's easier squeezing the ass of a vessel). Then reserve in the refrigerator or refrigerator.

For the filling:

  • We heat the milk with a couple of tablespoons of sugar (over medium heat).
  • When sugar disposing add the finely chopped nougat, and stir until cream create a uniform and smooth. Then reserve.
  • Put in a bowl the cream cheese and beat until very creamy.
  • Add the sugar and mix well.
  • We put nougat cream and beat until everything is creamy and smooth.
  • Add the yogurt and return to beat.
  • Now we add an egg and give it a little with the rods until blended well. We repeat the operation with three eggs.

We pour the cream over the biscuit base mold, the trick is not directly overturn if not do it on a strip of silicone or spoon that is very close to the surface of the cookie, to ensure that the cookie will not move.
Preheat oven to 165 degrees and bake until top is well curd, takes about 50 or 60 minutes.

For almond candies:

While baking is a good time to put some warm water and sugar over medium low heat.
When a dark blond candy we add the chopped almonds and stir to form.
We put this mixture on a baking paper and handing crushed to not fall too thick.
When they are almost entirely hard is a good time to cut them, in my case in strips but always imagination to power.
When the cake and candies are very cold, it's time to put them on our cheesecake and nougat and to falter a bit different.

Bones saint of chocolate: How to make a delicious sweet with a delicate texture?

New version holy bones, stuffed with chocolate. Bones of St. chocolate, homemade recipe step by step.
These candies are a prepared desserts marzipan, white and elongated and cylindrical (thus resemble bones).
In this version the taste of marzipan is a bit more tan which will give us a difference of delicious textures. Tested on New Year's Eve dinner this year.

Besides decorating with a striped chocolate is easy and is very colorful.

Bones of St. chocolate

Bones of St. chocolate, homemade recipe step by step.

For the marzipan:
200 grams of sugar.
150 grams of ground almonds.
100 milliliters of water.
40 grams of cocoa.
For the filling:
100 grams of chocolate.
100 ml of cream.
25 butter.

Homemade recipe step by step:

For the marzipan:

  • In a bowl put over medium heat water and added sugar.
  • When I hold a strong blonde color we add the ground almonds and stir quickly to a paste. Remove from heat and reserve. (If we can add another harden too little water and knead it a bit).
  • Stretch the dough on a baking paper silicone or where sprinkle some icing sugar or icing.
  • Cut squares of dough and using a round toothpick or other utensil formed small tubes, lightly squeezing the edge so that it is well sealed (my trick is to line the stick with plastic wrap and spread it with icing sugar).
  • These tubes or comb the reserve on a baking paper in the fridge until it's time to refill.

For the filling of bones:

  1. Heat the cream in a pot over medium heat.
  2. Add the chocolate chopped, and stir until you have a creamy texture.
  3. Add the melted butter and stir well to integrate perfectly so we brightest cream is chocolate.
  4. Remove from heat and let cool slowly.

When the chocolate is pasty put it in a sleeve with a little crevice tool and fill the flutes that are already hard due to cold from the fridge. (It's a good time if you want to edit them a little stretching them something else to make them roll).

Decorate with a few stripes of chocolate itself overheated we do with a spoon or a bunch of very fine nozzle.
Let cool again our delicious chocolate saint's bones before serving.

Puff pastry with lemon curd

Here's a way to use the delicious summer fruit: prepare a delicious cupcake with whom do also look good, because the end result is colorful and delicious.
The recipe calls for the preparation of lemon curd, the delicious lemon cream of Anglo-Saxon origin, but you can safely use a traditional custard.

The ingredients for the lemon curd to prepare the day before:

  1. a whole egg and 4 egg yolks, 
  2. 100 g of sugar,
  3.  40 ml of lemon juice, 
  4. 15 g of butter.

Mix together the eggs, sugar and lemon. Then bake in a water bath (but you can also cook over very low heat) until you get a thick cream: then add the butter and melt, stirring constantly. Remove from heat and let cool. Then place the cream in a jar and store in refrigerator up to 15 days.

The ingredients and preparation of puff pastry:
draw on the work surface a sheet of phyllo dough, brush with egg white, overlay another sheet of pasta and and brush again. Need three layers and you have to brush the last. Then with a pasta bowl cut 3 discs for each puff pastry and sprinkle both sides with powdered sugar. At this point with the butter to grease a pan and cook each circle of dough until it becomes crispy, drain on absorbent paper being careful not to overlap them so they will not attack.

Assembly: on a platter place the first disc, rub with lemon curd and lean over the fruit, sliced ​​peaches and melon cut carpaccio.

Compose the three layers and sprinkle with powdered sugar !!!

Tips and Tricks for cooking fish

We collect here some great tips and tricks for cooking fish. You can try them for practical on your own risk.

1.    1.    Select fish recipes that build on and respect the natural flavor of the fish, are the best.

2. The fish should be washed with fresh water in a faucet. Dry it immediately with a clean cloth.

3. A golden advice is not to over-fire the fish. For example: do not boil too. A boiled fish loses its flavor too, apart from many of its nutritional benefits. In any case, follow the minimum cooking time, if it has not previously been recommended freezing.

Select fish recipes that build on and respect the natural flavor of the fish

4. Don’t reheat fish. Except in some fish stews should not overheat.

5. It is not advisable to cut the fish when you are grilling as it will lose juices and drier.

6. The heads and bones are excellent for fish soups. Not the tires, take it.

7. All fish dishes will be more flavorful sauce instead of water if you add fish stock. To make the broth, cook in two liters of water, a kilo of fish heads and bones of white, a leek, a carrot and an onion. Boil until one liter of broth. Strain and can be stored frozen for a month.

8. The best containers for baked fish are ceramic and clay.

9. The fish and frozen at -45 ° cold chain has not been interrupted offers excellent guarantees and no worse than fresh.

10. The bought fresh fish is preserved much better in the refrigerator if wrapped in a wet cloth or ice gets bitten by something in a pot.

11. Lemon is an excellent accompaniment to fish from their sources that use served to alleviate the poor condition when transported from the ports to the interior. Using it is beneficial. If you suspect the taste that has eaten a piece of seafood or fish that is in poor condition, have a glass of milk afterwards.

12. To avoid the strong smell that the fish dishes can be immersed in a vessel heavily laden with tea or rub them with half an onion. Vinegar is also a good ally for cleaning dishes. You can also remove the fish smell from your house by burning ground coffee in a pan. Also works well with lemon fish spreads before doing so.

9 Mistakes that help fattening you

If you just want to show off a beautiful body, that you have left your clothes to fit and you can wear a bathing suit without shyness, then you have to avoid some foods while you are in the plan to lose weight.

Ten Mistakes that help fattening you

Sleep Deprivation:

Being awake many hours can increase your appetite. It is very important that daily sleep hours the body will ask, and you lose calories while you sleep.

Remove the bread and pasta:

No plan of diet should eliminate these foods because it is a major source of carbohydrates for your body, responsible for your energy. It is best to properly measure the portions you eat.

Eating fruit at night helps fatten:

You can eat fruit all the time, but everything in excess is bad, do not abuse it at night because you can generate a rise in blood sugar that could become fat.

Having a very strict diet:

A strict diet can lead to greater anxiety in you. The irresistible desire for food will be present every minute you decide to stop eating everything.

Skipping meals, not eat breakfast or dinner:

We all need energy to keep our body level fit. Remove one meal which will cause a mismatch decreasing your caloric expenditure body, plus anxiety which will increase your hunger.

Drinking soft light like water:

You should replace the water or natural juice beverages low in calories. Nothing better than to cleanse your body naturally.

Being very optimistic:

If you exercise excessively to lose weight and burn calories not look thin to be the next day. The evidence fairly and be realistic will help you lose weight safely without risking your body.

Believing that all fat makes you fat:

Evil will always excessive. Saturated fat and excess of it is what makes you fat, you must learn to measure yourself and remove lipids avoiding all your food frying or adding sauces to dishes

The water for fattening food:

Water has no calories. For some people it can cause sluggish digestion by gastric acid dilution. Make a consultation with your doctor.